I noticed a few weeks ago that spaghetti squash popped up at the Santa Monica Co-op. I was ecstatic! This squash is SO versatile. It easily substitutes for noodles in any recipe. This recipe below is super tasty, but not low in fat. Sorry to my friends who are trying to do low fat/no oil.
First you cut the squash in half and bake it. Then you scrap the “noodles” out of the skin. This is always really fun to do! This recipe is super fast and easy to make. Put the squash in the oven, then continue to make the rest of your meal. Pull it out, cool slightly, scrap out the noodles, toss with sauce, Viola! The sauce ingredients are a few things that you probably have around the kitchen already. This is great the next day cold too. Perfect thing to take on a Summer picnic!
Savory & Sweet Spaghetti Squash
1 medium spaghetti squash
1 cup fresh or frozen corn
Parsley for garnish
2 tablespoons Vegenaise
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1 tablespoon tamari
1 tablespoon lemon juice
Cut squash in half and place in a casserole dish with 1/2 inch of water. Bake at 350 degrees F for about 35 minutes until the center of squash is soft. Whisk together sauce ingredients in a small bowl. Cool squash to where you can handle it. Scrap out seeds gentle not taking away any of the squash “noodles”. Scrap the rest of the squash into a medium bowl and toss with corn and dressing. Garnish with parsley and serve immediately.